Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
16 Nov

Bacon Pancakes

Bacon PancakesBacon pancakes sound like a sinful breakfast treat, but these slightly sweet, mostly savory cakes require no repentance. Fluffy, moist and salty with just hint of sweetness, bacon pancakes can be served with a light drizzle of maple syrup, or a dollop of sour cream and a hit of hot sauce.

Peruse the list of ingredients for these Primal pancakes and you’ll see the usual suspects (coconut flour, eggs, butter) mixed with bacon and chives. But this recipe also has something completely new: gelatin. Why add gelatin to pancakes? Because you can, without affecting the flavor or texture.

Anecdotally, gelatin can benefit bone, joint and skin health and improve sleep quality. This recipe shows how easy it is to work unflavored gelatin into your diet. Add granular gelatin to other types of Primal pancakes and baked goods, soups and stews, meatloaf, smoothies, whatever. (Ideally, dissolve the gelatin in a little water or other liquid when adding it to a recipe).

But let’s get back to these delicious bacon pancakes. Serve them in a stack, or use two as buns for an egg and sausage breakfast sandwich. You really can’t go wrong.

Servings: 2 (6 small pancakes)

Time in the Kitchen: 30 minutes


  • 6 slices of bacon
  • 3 egg whites*
  • 1/4 cup coconut flour (30 g)
  • 1 tablespoon purified granular gelatin (like this) (15 ml)
  • 2 tablespoons unsalted butter, melted (30 ml)
  • 2 tablespoons finely chopped chives (30 ml)
  • 1/2 cup water (120 ml)


Cook the bacon in a frying pan over medium heat. Leave the bacon fat in the pan. Crumble or finely chop the bacon and set aside.


Whisk egg whites into soft peaks (an electric mixer works well for this). Set aside.

Egg Whites

In a large bowl mix together the coconut flour, gelatin, butter, chives and bacon. Add the water and mix well then gently fold in the egg whites until combined. The batter will be thick and lumpy.


Re-heat the bacon fat in the frying pan over medium heat. Scoop small amounts (about 2 tablespoons) of batter into the pan, gently smoothing the batter out with a spoon to form small pancakes. Better yet, set a 3-inch biscuit cutter in the frying pan, drop the batter in the middle and then smooth out the batter to form perfectly round cakes.

Cooking Pancakes

Cook about 3 minutes on each side. Serve warm.

*Using the entire egg instead of just the whites can be done but it makes a heavier, less fluffy pancake

Bacon Pancakes

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. This looks GREAT !!! Thanks, may have to make them for our Sunday morning breakfast.

    2Rae wrote on November 16th, 2013
  2. Can somebody video themselves making these whilst singing Adventure Time’s Bacon Pancakes song at the same time? Mark? I would do it myself if I had a video camera.

    If I were to make these, I’d have to use a white rice/potato starch/tapioca flour blend, though – coconut flour does my insides in.

    Helen Edgeworth wrote on November 16th, 2013
  3. Just bought the gelatin, I am doing this as soon as it arrives!

    wildgrok wrote on November 16th, 2013
  4. What if you separate the eggs, whip the whites per the recipe, and use the yolks with the water to total 1/2 cup?

    Joyce wrote on November 16th, 2013
    • That’s what I did. They came out great, very delicious. But still a bit dry. I had to put butter on them and also yogurt with parsley. I’m finishing up the remains of one right now. Yummy!

      Shalimar wrote on November 19th, 2013
  5. And the use the egg yolks in your coffee with some coconut oil and cinnamon.

    His Dudeness wrote on November 16th, 2013
    • Exactly my thoughts. Wondering what to do with the leftover egg whites from a Primal Egg Coffee is finally a thing of the past!

      Chris wrote on November 16th, 2013
  6. Just made these! Substituted scallions for chives, served with a dollop of sour cream and a hearty shake of Tapatío sauce. I’m not “primal” and I love to bake with evil grains, but these were pretty freakin delicious.

    Monica wrote on November 16th, 2013
  7. This is all I can think of when I read this post:

    Guess I know what I’m cooking next weekend!

    Amanda wrote on November 16th, 2013
  8. These look amazing!

    Jessica wrote on November 16th, 2013
  9. What does the gelatin in the recipe do?

    Kimbo wrote on November 16th, 2013
    • Quite pissibly being very good for you. It seems it’s just a way to ingest more gelatin without doing stuff like stirring it in water and drinking it. Hence the recommendation to add it to all kinds of stuff!

      Chris wrote on November 16th, 2013
    • Gelatin is a binder. It can also be incorporated into your fried chicken coating seasonings to make them adhere to the chicken better–it forms a bond with the protein in the chicken, and now the coating won’t fall off when you fry it.

      Wenchypoo wrote on November 17th, 2013
      • Ooooooh, sweeeeeeet. Thankyou for mentioning that.

        Many ideas now 😀

        Reventon wrote on November 17th, 2013
  10. cookie wrote on November 16th, 2013
  11. Looks great…now I know what to do with the egg whites that are left after using yolks for blender Hollandaise sauce. Frugal and yummy idea. Thanks!

    Kara wrote on November 16th, 2013
    • Or cover the bacon pancakes with hollandaise sauce.

      James wrote on November 17th, 2013
  12. This is my new post-workout snack.

    Nack wrote on November 16th, 2013
  13. Gotta try these real soon, looks amazing!

    Barney wrote on November 16th, 2013
  14. They were aight. I tried in both my iron skillet and then a non-stick, and I just couldn’t get a good flip without the first side sticking and destroying the whole presentation.

    And if these were “light” compared to what heavy would be with the yolks in, I’m going to try the whole eggs next time. I can definitely do heavier than what this was.

    Overall, the flavor combination was great. …I just suck at batter in skillets I guess.

    Chad wrote on November 16th, 2013
    • Thanks for the warning–I was going to try these in my muffin-top pan, but now won’t.

      Wenchypoo wrote on November 17th, 2013
    • I fried these in a stainless steel( not nonstick) skillet at pretty low heat. This kept them from sticking. I waited to flip til it was well done on the underside, dry on the top side. That kept them from falling apart when flipped.

      Shalimar wrote on November 19th, 2013
  15. how could you disregard the magic of yolks. take the raw yolks add turmeric and salt. mix.. magic sauce.. or add a spot of maple syrup to the yolks, a couple drops of tabasco and voila.
    thanks for the recipe.

    patrick wrote on November 16th, 2013

    Eliza wrote on November 16th, 2013
  17. Just tried this with potato starch instead of gelatine… Worked out great! Everyone loved them (looked just like the pictures).

    Vince wrote on November 17th, 2013
  18. i am not sure I can easily source the gelatine. Does it need it to work?

    Sue wrote on November 17th, 2013
    • I found it in a Whole Foods, right next to the Jello type packs. Shouldn’t be hard. Seems it should be relatively common in any grocery store; the only ingredient is gelatin. Matter of fact, I even asked a stocking girl, “hey, I’m looking for unflavored ‘gelatin,’ does that ring any bells?” And she knew right where to go.

      Chad wrote on November 17th, 2013
      • In the UK unflavoured gelatin is found in the baking section of supermarkets, I can’t say about where to find it in US stores.

        Primal-V wrote on November 18th, 2013
      • Could you try grinding chia seeds in a coffee grinder if you didn’t have gelatin handy? That’s a gluten alternative binder. Just thinking of various alternatives to add to the mix.

        Alli wrote on May 4th, 2014
    • Not necessary at all. I make coconut pancakes all of the time without it. He just added it for some nutritional oomph.

      Julie wrote on November 27th, 2013
  19. I have a whole bag of gelatin that I’ve been wondering what to do with. Ever since I started drinking more bone broth, my nails have been shiny on their own, so I figured getting extra gelatin could only help. This looks great!

    If anyone has read The Girl With the Dragon Tattoo, then maybe you remember the reference to bacon pancakes. I tried primal-izing the recipe and failed. Seeing this, I’ll try these, and I’ll serve them up with lingonberries (or a homemade cranberry sauce since this is the U.S. and not Europe) to be more traditional. Yum!

    Deanna wrote on November 17th, 2013
  20. Must make these this week! Just bought chives yesterday and then saw this post.

    Barbara wrote on November 17th, 2013
  21. You can get Great Lakes beef gelatin all over the place online, even at Amazon. It is generally the go-to, as it seems to be a bit more eco-diet friendly (although their site does not actually say “organically fed” – still, it’s the best I could find and believe me, I looked). My experience with this stuff: constipation. Seems to work for other people but for me – no thanks. The little packets you can get at the store are not made from beef, they are normally all made from pork, and would you want to bet they are not CAFO farmed animals? Umm, gelatin made from steroid fed pigs.

    Tyrannocaster wrote on November 17th, 2013
  22. Hmmmm, think I just found me a new burger bun replacement!

    Agatsu wrote on November 18th, 2013
    • that’s fantastic! All my bun replacement ideas are disappointing

      ValerieH wrote on November 20th, 2013
      • a tasty bun replacement: grate potatoes, spice and season as you like, fry two pancades per burger but only on one side, put the cooked sides together around your raw burger, now fry the remaining sides. doesn’t really keep your fingers clean though.

        Antonio wrote on November 21st, 2013
  23. I made these today using Gluten free flour, I could not find coconut flour . Delicious! I also used jello unflavored gelatin.


    Tim wrote on November 18th, 2013
  24. What is I use milk instead of rice? You know…milk is always better (if you can tolerate it) when it comes to pancakes. Thoughts?

    Edenn Perez wrote on November 18th, 2013
    • I meant milk instead of water.

      Edenn Perez wrote on November 18th, 2013
  25. I made these this morning and served them with smoked salmon and garlic butter and a kale ceasar salad leftover from dinner, and they were so so delicious!

    Lisa wrote on November 19th, 2013
  26. Gotta try these bacon pancakes!! I like the idea of adding gelatin. Been making grass fed beef stock & trying to add more “gelatinous stuff” into my diet. Thanks!

    T J wrote on November 20th, 2013
  27. This looks really delicious. I think I will try this. I love working out and after doing some exercises, I need to eat delicious but nutritious food. I think I will try this. Thank you for sharing.

    George Godin wrote on November 20th, 2013
  28. I add gelatin to my morning tea every day and will be making these in the very near future!!
    Thanks for all the fantastic recipes – since eating strictly primal for one year now, I’m eating the best quality, most delicious food of my life.


    tenderfoot wrote on November 22nd, 2013
  29. Anyone have any luck with making a large batch of these, freezing them, then thawing as needed?

    Jason wrote on November 25th, 2013
  30. I will have to practice with theese. The flavor is awesome but they kind of fell apart. Definitly keep them small so they are easy to flip and chop the bacon and chives fine. I did not use the gelitian so i will try that next time as well. I will also use the electric mixer for more than just the egg whites the batter might be smoother that way.

    Jesse wrote on November 25th, 2013

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